Go Back
White Chicken Enchiladas
Caroline

White Chicken Enchiladas

These creamy White Chicken Enchiladas are loaded with shredded chicken, Monterey Jack cheese, and a rich sour cream–green chili sauce, all baked to golden perfection. A comforting Tex-Mex classic that’s easy enough for weeknights!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 enchiladas
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 8–10 flour tortillas (soft taco size)
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese, divided
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies

Equipment

  • 9x13-inch baking dish
  • medium saucepan or skillet
  • whisk
  • mixing bowls
  • spatula

Method
 

  1. In a bowl, mix shredded chicken with 1 cup of Monterey Jack cheese. Fill each tortilla with the mixture, roll tightly, and place seam-side down in a greased 9x13-inch baking dish.
  2. In a skillet, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in chicken broth until smooth and slightly thickened.
  3. Remove from heat, stir in sour cream and diced green chilies until combined.
  4. Pour the sauce evenly over the tortillas. Sprinkle with the remaining cheese.
  5. Preheat the oven to 350°F. Bake uncovered for 20–25 minutes or until bubbly and golden.
  6. Let cool slightly before serving. Enjoy with your favorite Tex-Mex sides.

Notes

  • Rotisserie chicken is a time-saving option.
  • For extra creaminess, add a little cream cheese to the sauce.
  • Garnish with chopped cilantro, green onions, or a squeeze of lime before serving.